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Blue Crab Corn Chowder Recipe
Celebrate National Seafood Month with this Blue Crab Corn Chowder recipe from the chef at McCormick and Schmick.
October 04, 2013
Maryland Blue Crabs Hard to Come by Right ...
Maryland blue crabs are scarce right now, but that's expected to change later in the summer.
May 26, 2015
ABC 2 News WMAR
Preserving Maryland's Blue Crabs
This film explores the complex connections between culture, economics and the environment in regards to the preservation of Maryland's blue crab. The ...
June 29, 2014
Rare Blue Crab Found By Fisherman In Alask...
A rare kind of genetic mutation might be what caused a red king crab found in Alaska to be a unique shade of periwinkle blue.
July 14, 2014
Italian Chef Demonstrate How to Make Fille...
La Vita Italian Trattoria Chef James Wilder demonstrates how to make a mouth-watering dish in honor of Connecticut’s Restaurant Week.
October 18, 2013
How To Eat Maryland Blue Crabs The Right W...
The expert at Perry Hall's Bill's Seafood and Catering shows us the proper way to pick and clean Maryland crabs.
July 09, 2013
Byron Talbott's Crab Cake Recipe
Learn how to make the perfect crab cakes with this easy recipe.
January 25, 2015
Grandma Clida's Creole Crab Stuffing Recip...
Clida shows Mo how to make Creole stuffing with two kinds of crab meat.
March 02, 2015
Purple Marsh Crabs Eating Away Marshland
Due to overfishing of the Blue Crab, it's prey, the Purple Marsh Crab is eating up all of the salt marshes. Scientists believe it can all be fixed wit...
October 20, 2014
The Weather Channel News
'Taste of Home' Magazine's Chesapeake Crab...
Take a bite out of winter's chill with this 'Taste of Home' magazine recipe for Chesapeake crab dip. Featured in ‘Taste of Home’s Recipes Across Ameri...
November 25, 2014
Catching Maryland Blue Crabs
America's farmers face many challenges: rising costs and shrinking profits. Maryland’s Chesapeake Bay watermen may be among the most hard-pressed of t...
March 14, 2011
Soft-Shell Crab Toast Recipe
Melissa Clark shows how soft-shelled crabs are at their best when broiled until crisp. Serve them on garlic-rubbed toast with a bright parsley-jalapen...
June 20, 2014
The New York Times
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